Tandoori Aloo Tikka – Indian Spiced Roasted Smoked Potatoes
Introduction
Tandoori Aloo Tikka is an irresistible North Indian appetizer that packs a flavorful punch with a unique blend of aromatic spices, minty freshness, and the distinct smoky essence of coal. The combination of tender baby potatoes, roasted to perfection, coated with a spice-infused yogurt marinade, and smoked using a traditional coal method, makes this dish a true treat for the senses. This vegetarian delight is perfect for parties, gatherings, or even a cozy dinner at home, and it’s sure to steal the spotlight with its burst of flavors.
The coal-smoking technique adds an authentic tandoori touch, elevating the dish to a whole new level. Don’t skip this crucial step—it’s the secret to that perfect smoky flavor!
Recipe Overview
- Cuisine: North Indian
- Course: Appetizer
- Diet: Vegetarian
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serves: 3–4
Ingredients
| Ingredients | Quantity |
|---|---|
| Ghee | 1 tablespoon (for cooking) |
| Baby Potatoes (boiled and peeled) | 300 grams |
| Hung Curd (Greek Yogurt) | 1/4 cup |
| Gram Flour (Besan) | 2 tablespoons |
| Fresh Ginger (finely chopped) | 1-inch piece |
| Garlic (finely chopped) | 4 cloves |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Mint Leaves (finely chopped) | 1/4 cup |
| Salt | To taste |
| Coal | 1 piece (for smoking) |
Preparation Instructions
-
Prep the Ingredients:
Begin by gathering and prepping all your ingredients. Boil and peel the baby potatoes, and chop the ginger, garlic, and mint leaves finely. -
Prepare the Marinade:
In a large mixing bowl, combine the hung curd, gram flour (besan), ginger, garlic, kasuri methi, turmeric powder, chaat masala, garam masala, mint leaves, and salt. Stir everything together until it forms a smooth marinade. -
Marinate the Potatoes:
Add the boiled baby potatoes to the marinade, and gently mix them so they are well coated. Allow the potatoes to marinate for about 30 minutes to absorb the flavors. -
Roast the Potatoes:
Heat a tablespoon of ghee in a large skillet or wok over medium-high heat. Once hot, add the marinated potatoes to the pan and sauté them for about 4–5 minutes. Stir occasionally to ensure the potatoes are evenly roasted. Continue cooking until the marination thickens and coats the potatoes, turning them golden brown and crispy on the outside. -
Adjust the Seasoning:
Taste the potatoes, and adjust the salt or spices as needed. Once satisfied with the flavor and texture, remove the pan from the heat and set it aside.
Coal Smoking Method (For the Authentic Tandoori Touch)
-
Prepare the Coal for Smoking:
Place a piece of coal directly on a gas flame, and allow it to turn red-hot. This should only take a few minutes. -
Smoke the Tandoori Aloo Tikka:
In the center of the pan with the cooked Tandoori Aloo, place a small bowl (katori) and carefully place the red-hot coal inside the bowl. Drizzle a small spoonful of ghee over the hot coal. The coal will begin to emit smoke immediately. Cover the pan with a lid to trap the smoke, and let it infuse the potatoes for about 30 seconds. -
Remove the Coal and Serve:
After 30 seconds, carefully remove the coal and bowl from the pan. Your Tandoori Aloo Tikka now has a rich, smoky flavor that will transport your taste buds to the streets of India!
Serving Suggestions
Serve your Tandoori Aloo Tikka hot, garnished with fresh mint leaves. It pairs wonderfully with Lacha Pyaz (onion salad) and a tangy green chutney on the side for added freshness and flavor. This dish makes for an impressive appetizer or a savory snack to share with friends and family.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 200–250 kcal |
| Protein | 4–5 grams |
| Carbohydrates | 30–35 grams |
| Fat | 10–15 grams |
| Fiber | 4–5 grams |
| Sodium | 250–300 mg |
| Sugar | 2–3 grams |
Tips for Best Results:
- Perfectly Roasted Potatoes: Ensure the potatoes are boiled just enough to become tender but not too soft. They should retain their shape while being easily pierced with a fork.
- Smoky Flavor: The coal smoking method is what gives Tandoori Aloo Tikka its signature taste. Be sure to let the smoke infuse for at least 30 seconds for the best results.
- Marination Time: Letting the potatoes marinate for at least 30 minutes is key to ensuring the spices penetrate well, creating a more flavorful dish.
Enjoy your Tandoori Aloo Tikka, and let the rich aromas fill your home as you indulge in this spiced, smoky delight that is bound to impress every guest at your table!
